Sour Cream Cake With Caramel Icing
A rich and moist sour cream cake with caramel icing, perfect for celebrations or special occasions, featuring a tender crumb and luscious flavor combination.
Ingredients
Instructions
- Cream together oleo, Crisco, and sugar.
- Add eggs one at a time, beating after each addition.
- Add sour cream, vanilla, lemon flavoring, salt, soda, and flour to the mixture.
- Pour batter into a prepared pan, either layered or tube pan.
- Bake at 350°F for 1 hour to 1 hour 15 minutes in a tube pan.
Tips & Substitutions
For a lighter texture, consider using unsalted butter instead of oleo, and you can substitute Greek yogurt for sour cream if you prefer. If you want to enhance the lemon flavor, try adding a bit of lemon zest to the batter. Ensure all your ingredients are at room temperature for better incorporation.
Serving Suggestions
This cake is delicious on its own, but you can elevate it by serving it with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs beautifully with Lemon Spinach for a refreshing contrast. Consider dusting it with powdered sugar before serving for an elegant touch.
Storage & Reheating
Store any leftover Sour Cream Cake in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and freeze for up to three months. To reheat, simply thaw overnight in the refrigerator and warm slices in the microwave for a few seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Sour Cream Cake With Caramel Icing contains roughly 1342 calories, with 24g protein, 247g carbohydrates, and 15g fat. It is an excellent source of calcium (51% of the Daily Value), protein (48% of the Daily Value), and iron (45% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 1016mg per serving (44% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of flour instead of cake flour?
Yes, you can use all-purpose flour, but the cake may have a denser texture. To mimic cake flour, you can replace 2 tablespoons of all-purpose flour with cornstarch for each cup used.
What can I do if my cake is too dry?
If your cake turns out dry, it may be due to overbaking. To prevent this, check for doneness a few minutes before the recommended time. You can also brush the cake with a simple syrup for added moisture before serving.
Is it possible to make this cake ahead of time?
Absolutely! You can bake the cake a day in advance. Just let it cool completely, wrap it well, and store it at room temperature. Frost it with caramel icing the day of serving for the best flavor and texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).